This workshop will focus on making two gourmand perfumes. Gourmand perfumes consist of sweet and edible notes like…honey, chocolate, blueberry, caramel, carrot, lemon, buttercream, and much more. These sweet notes pair well with the deep and rich base notes.

To increase the connection and understanding of gourmand perfumes, we will be sampling four desserts prior to blending. The desserts are: carrot caramel cake with caramel buttercream, lemon lavender macaron, chocolate almond praline cake, and vanilla pecan cheesecake with blueberry compote. Please know these desserts are not gluten free and are not vegan.

All material are supplied. You will make and take two 5ml perfumes formulated in fractionated coconut oil. You will have written and guided help along the way. Please come with an open mind and ready to explore the world of gourmand perfumes.

After sampling all four desserts you will craft two 5ml gourmand perfume. All Yates perfumes are blended in a base of fractionated coconut oil and will be bottled in a roller ball bottle.

This is a perfect opportunity to create two signature scents for $45.00

Desserts by Shelby Costo who is a 3rd generation foodie whose life centers around all things sweet and spirited. She began her baking career at KB Confections and went on to study at the Art Institute of Pittsburgh. She is currently crafting desserts for Great Lakes Brewing Co. and working on freelance pastry & cake orders. When she’s not working on her whiskey soaked dreams, Shelby can be found hanging out with her massive dogue, Brulé, watching netflix, and searching the ever changing food scene of the 216 for inspiration.